Quick-Pickled Snap Peas With Mint and Fennel Recipe

20150521-spring-pickles-vicky-wasik-13.jpg
Photograph: Vicky Wasik

This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.

Recipe Facts

0

Active: 15 mins
Total: 30 mins
Makes: 1 quart

Rate & Comment

Ingredients

  • 1 1/2 cups rice vinegar
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 8 sprigs fresh mint
  • 1/2 teaspoon fennel seeds
  • 1 pound sugar snap peas, trimmed and strings removed

Directions

  1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add mint and fennel seeds. Let stand 5 minutes.

  2. In a medium heatproof bowl, pour brine onto snap peas. Press paper towels against surface to submerge peas and let stand until cooled. Transfer peas and brine to a large sealed container and refrigerate for up to 3 weeks.

Notes

This recipe can be easily tweaked to suit your tastes: Add more or less sugar, salt, or water to the brine if you prefer a stronger or more mild pickle.

This Recipe Appears In